Making Artisan Pizza at Home: Over 90 Delicious Recipes for Bases and Seasonal Toppings by Philip Dennhardt

Recipes (0)
More Detail

This book has not been indexed yet...

Notes about this book

averythingcooks on April 09, 2022

Tomato Sauce [pg 44]: This was good but I did fuss a bit. I ran the veg through the food processor for a really fine mince with a splash of red wine to loosen it. He uses no herbs at all which I thought was odd so I added dried oregano early & then fresh basil at the end. From a 1/2 recipe, I made last night's dinner & have enough for 2 more 10" rounds in the freezer.
averythingcooks on April 09, 2022

Classic Pizza Dough [pg 26]: I made this using a 50:50 mix of 00 & bread flour (as mentioned in the head note) but the instructions re: rising on a plate or tray with saran stretched tightly (which would clearly be on the dough's surface) confused me....how much can it rise like that? I used my usual bowl with saran over top & it sat in the fridge for 27 hours; however, when I brought it out it didn't appear to have risen much anyways (& yes, my yeast is fine). It was very tasty - ultimately as a calzone instead of the planned 10" round because I still cannot get a pizza off my peel without using parchment (even with all of his tips/instructions). I would try this again but I will say that I have also made some very good pizza doughs that don't need to be started at least 24 hours ahead

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

ISBN 10 1788794265
ISBN 13 9781788794268
Published Feb 08 2022
Format Hardcover
Page Count 192
Language English
Countries United Kingdom
Publisher Ryland Peters & Small

Publishers Text

Saturday Pizzas is a pop-up pizzeria in Little Island, County Cork, Ireland that has been going for nearly 15 years, and is considered something of an institution within Ireland. In this book, the man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favorite recipes. The first chapter “Getting Started” gives information on equipment, ingredients, and cooking in both a domestic oven and a wood burning stove. The second chapter, “Dough”, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt, and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat, and Roast Meat Pizzas. “Seafood Pizzas” features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast Pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas, and Dessert Pizzas to finish.